by tuscanfoodie
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my 8 recipes »
favabean's Testing Notes:
Expand Collapsetuscanfoodie's Notes:
Expand3 pounds pork shoulder, cut in 1/2 inch cubes, with some fat removed Ask a question about this ingredient
3 thick slices of bacon Ask a question about this ingredient
1 pound fresh tomatillos Ask a question about this ingredient
2 yellow onions, finely chopped Ask a question about this ingredient
4 garlic gloves, finely chopped Ask a question about this ingredient
3 New Mexican green chiles, if available (dry or fresh) Ask a question about this ingredient
1 poblano peppers (3 if the NM green chiles are unavailable), stemmed, veined and seeded and finely chopped Ask a question about this ingredient
2 jalapeno peppers (4 if the NM green chiles are unavailable), stemmed veined and seeded and finely chopped Ask a question about this ingredient
2 2 serrano peppers (4 if the NM green chiles are unavailable), stemmed veined and seeded and finely chopped Ask a question about this ingredient
1 habanero pepper, stemmed, veined and seeded and finely chopped (optional, for heat) Ask a question about this ingredient
2 cups chicken stock Ask a question about this ingredient
2 1/2 tablespoons ground cumin Ask a question about this ingredient
1 tablespoon sugar Ask a question about this ingredient
1/3 cup of masa harina (or simple flour, if you don't find the masa) to dust the meat Ask a question about this ingredient
1 tablespoon masa (or flour) to add to the concoction Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
1 bunch of fresh cilantro Ask a question about this ingredient
1 tablespoon Mexican oregano Ask a question about this ingredient
1 lime Ask a question about this ingredient
Monterey cheese for garnish Ask a question about this ingredient
Bring some water to boil, and boil the tomatillos, husked, for 20 minutes, or until they are soft and they have changed their color to brownish. Once they are cooked, put them in a blender or a food processor to pure them with 1/2 cup of water. Remove from the food processor.
Ask a question about this stepIf you are using dry peppers, reconstitute them placing them in hot water for one or two hours, or until they are soft (don't throw that water then, because it has a lot of flavor: add it to the tomatillos in the blender).
Ask a question about this stepSeed and vein all the peppers (the reconstituted ones and the fresh ones) and chop them. You can either chop them with a good old knife, or you can put them in a blender or food processor. I am weird, and I like chopping with a knife: it is time consuming, but it gives me peace of mind. But your choice.
Ask a question about this stepCoat the pork cubes with the masa harina: I put the pork cubes in a plastic ziplock bag with 1/3 cup of masa harina (or flour) and shake the bag, so that the pork cubes gets coated. But feel free to use your preferred coating method.
Ask a question about this stepCook the slices of bacon in a large pan until they are crisp. Remove them from the pan and put them on a paper towel to dry. Chop them in small pieces. DO NOT remove the bacon fat from the pan.
Ask a question about this stepSear the pork in the bacon fat, until all the sides of the pork cubes are golden brown. Depending on the size of your pan, you may need to do this in 2-3 batches. If the bacon's grease is not enough, you can add more if you have it, or melt some butter. Depending on the size of your pan, this may need to be done in batches. Do not overcrowd the pork in the pan.
Ask a question about this stepPlace the pork cubes on a paper towel to dry.
Ask a question about this stepIn the same pan where you seared the pork, add the onions, the garlic and the cumin, and cook for 5 minutes or until the onions are translucent. Before you add the onions and garlic to the pan beware: you may have to melt some more bacon fat/butter.
Ask a question about this stepIF YOU HAVE A SLOWCOOKER: put the meat, the bacon the onions and garlic, the pureed tomatillos, the chopped peppers, the sugar in a slowcooker. Use 1/2 a cup of the chicken stock to deglaze the pan used for the pork and the onions, and then add the liquid to the slowcooker. Add the oregano. Add the remaining 1 1/2 cup of chicken stock and cook on low for 8-10 hours. One hour before the cooking is done, add 1 tbsp of masa (or flour) to the conction, stir and cook for an additional hour. Taste, and adjust for salt and pepper (if you want).
Ask a question about this stepWITHOUT A SLOWCOOKER: put the meat, the bacon the onions and garlic, the pureed tomatillos, the chopped peppers, the sugar in a dutch oven or a casserole with tall walls. Use 1/2 a cup of the chicken stock to deglaze the pan used for the pork and the onions, and then add the liquid to the dutch oven with the pork. Add the oregano. Add the remaining 1 1/2 cup of chicken stock, bring to boil, lower the heat and let it simmer for at least 2 hours, stirring now and then. 1/2 an hour before the cooking is done, add 1 tbsp of masa (or flour) to the conction, and stir. Taste, and adjust for salt and pepper (if you want).
Ask a question about this stepYou can serve it with fried dough or with some corn taco tortillas, over rice with some monterey cheese or even with naan bread, if you don't care so much for the New Mexican traditional spirit. A squeeze of lime over it before serving it will perfectly complement its flavors.
Ask a question about this stepWhat a delicious recipe! I love Carnitas, and tomatillos so this is a win-win. Thanks for sharing, I will be making this for dinner!
Let me know how it turns out for you!
Hey, foodie~
Thanks again for the recipe, it was delicious. We had it a couple different ways- first night in corn tortillas with shredded cabbage... then over rice, and served with black beans. My husband and I both enjoyed it immensely.
Glad to hear you liked it!
They are to be added to the cooked tomatillos in the blender. I would edit the recipe, if the website allowed me...
Hi tuscanfoodie,
Ha Ha, at first I read your moniker as "tusc'o'nfoodie". Sooo, living in Tucson, Az., I thought I would check out your recipe. My error continued while reading the ingredience (although, did question the thought about New Mexico green chilis not being available, since they are a staple in man many Tucson kitchens). Everything in this chili shouts "Southwestern", and looks like it would be "muy sabroso".
In early March, the hospital I work in is having a chili cook-off as part of the festivities at our annual picnic, and I may enter this. Who knows--but I truly think--it will be a winner again!!!!!!!
Many thanks for sharing........
Hi Smokin, nope, not living in Tuscon. Just a guy from Tuscany living in Chicago. I love Southwestern food, and since I moved to the States I have been toying a lot with hot chiles in many recipes. I must admit that this is probably the one that came out the best.
Good luck with your chili cook off: let me know if you enter this and what the results are!
EDIT: In the list of ingredients, the serrano peppers to use are 2 (or 4, if NM chiles are not available). I tried to change it, but since the new version of food52 came along, I can NEVER change any of my recipes once I have inserted them. Apologies.
Hi tuscanfoodie,
You definitely should be able to edit your recipe. Just click the "Edit Recipe" button and make the changes on the form that comes up. If you can't do it, email us at editors@food52.com
foodie, i forwarded this page to editors@food52.com and asked them to edit the recipe per your comment. you might want to do same!
p.s. duh. tromatilllos right there! yay, perfect!(goooooooo Acid!!)
pps. i read anoher comment somewhere that said that if a recipe was in the 'lab' phase for recipe selection, it couldn't be changed while in that stage.
Hi Kristi - I have been having this problem since day 1 of your new site. I also contacted the webmaster, and every time he has been kind enough to make the edits for me. But I still cannot edit directly any of my recipes. The Edit button is non-functioning in my case, as if it was permanently deactivated.
Thanks Le Bec fin!
hi there; i'm new to 52 so am so glad to see this super recipe. my chili entries were both smoked (ha! i just realized that i meant that to describe that they involved the moking proces but now i also realize i made a pun because they were not chosen, hence, 'smoked'!! anyway, one of my citrus was a CP so i now you must be thrilled.
i think it's so smart that you gave 2 sets of ingredient info based on chile availability. (I'm in boston, for instance.) Just curious- did you consciously decide not to include tomatillos? and if so, why?thanks! i love learning how a chef goes about creating a dish, with all the relevant decisions.
Hi Le bec fin, thanks for commenting. I did include fresh tomatillos: one pound. They add acidity, and serve as the basis for your sauce. Plus they provide the fundamental green color...(see point 1).
I live in Chicago, and finding New Mexican chiles is not always easy. So I made this often with the other chiles I mentioned, and althought the flavor is different, it is still good! Let me know if you try it!
This sound absolutely fabulous...a lot like green chile stew. I will be making this soon!!
Let me know how it works out for you!
Mmmm, pork chili. This sounds very tasty.
Believe me, it is! Let me know how it works out for you if you try it!
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
I'm in the middle of preparing this dish and you mention a "bunch of cilantro." What do I do with the cilantro and when? Thanks. Looking forward to this dish. Yum.